Prepare the leeks; slice them in half lengthways and cut off the roots. Give them a wash, if necessary, and keep them intact.

Pop them cut side down on a baking sheet, drizzle with oil, season with salt and add some fresh thyme. Roast for about 20 minutes until just tender.

Remove the leeks from the heat and allow to cool a little.

Take a pan and coat the base of the pan generously with butter and then drizzle with honey. We used hot honey for a bit of zing!

Before adding the leeks to the pan, remove any hard outer parts, trim them to size from the green end. Then lay the leeks into the pan. You're looking for them to cover the base of the pan and fit snugly.

Cut a disc of puff pastry to the size of your pan and place over the leeks, tucking in the edges carefully.

Cut a small cross into the middle of the pastry, this will allow the steam to escape as it cooks and the puff pastry not to puff up too much.

Return the pan to the Egg and cook for 25 minutes over an indirect heat at 180°C.

You're looking for the puff pastry to be golden brown. When ready, using oven gloves to protect your hands, firmly hold the plate and pan together. In one swift, confident move, invert the pan so the tarte falls onto the plate. Place the plate on to a surface and gently lift the pan away to reveal your dish.

If any leeks stick to the pan, scrape out with a spatula and add back to tarte.

To finish, sprinkle over some crumbled goat's cheese, few slices of chopped red chilli and a drizzle of honey. Again, we used hot honey to also add a little heat!